Today is another Public Holiday and it's one of those Agung's birthday as far as I know……but please don't test me or ask me his name or age…..I really have no idea. I think I'm not the only Malaysian who doesn't bother about that as long as there is a PH for us to stay back at home and spent some quality time with the family….:PAnyway, today I was the only one at home with the kids as Hubby still has to open for business in the morning and night……and moreover the twins (Daniel & Dylan) are participating in the KK Chess Association Chess Competition that will be held over 2 days. I sent them to the Asia City Shopping Centre and get them registered, then left for home until later at 2pm then head back there to fetch them. Well, not that I don't want to be there to see them compete………but they chased me off so that they don't feel nervous wo……L ok lah…..let them compete peacefully without having to worry their 'mum' will be there peeping through some crowd to see them, LOL.
So , as I reached home around 10.30am, still so early, and the other two (Ian & Angelica) were still in slumberland……I decided to bake something easy and fast just to kill time before I start catching up on my outdated blogs. I chosed to baked this "Dried Apricot Shortbread' because I have actually wanted to bake this for Christmas last year, but couldn't find dried apricots…….and now that I have a packet of it in the fridge, why not?
This recipe was taken down by me from here and the outcome was very rich, buttery shortbread with the apricot blending in so nicely…..it's just perfect! I love it and gave some to my SiL and will definitely make this again…..especially for Christmas as a gift! Keep that in mind…… ^-^
Dried Apricot Shortbread Hearts
223gm unsalted butter, room temperature
¾ cup Confectioners / Icing sugar
1 tsp vanilla essence
2 cups multi-purpose flour
½ tsp salt
½ cup finely chopped dried apricots (or any other dried fruits of your choice)
- Pre heat oven to 325~F / 180~C and place the rack in the centre of the oven.
- Put butter, sugar, vanilla essence, flour and salt in a large mixing bowl. Stir to combine all the ingredients together, but not creamy.
- Add in the dried apricot. Pour the mixture into an 8-inch square baking pan. Press the dough evenly and firmly on the baking pan.
- Bake at preheated oven for about 30 minutes or slightly golden in colour. You might want to cover the top with aluminium foil after baking for 20 minutes to prevent overly browned.
- Let cool on a wire rack for about 20 minutes. Run a knife along the edges of the baking pan and transfer the shortbread to a flat work surface.
- Cut out heart with a 2 or 3 inch 'heart shaped cookie cutter'. Trim off the stray bits of the apricot with a sharp knife.
- The shortbreads can be stored in an airtight container for up to 5 days.
Happy Shortbread Baking !